Sesame Chicken Thai Salad

1 lb Chicken Tenders

1 head Napa Cabbage* (shredded)

1 head Iceberg Lettuce (shredded)

1 Red Bell Pepper (sliced into strips)

2 Carrots (sliced into strips)

3 Green Onions (chopped)

1 cup Snap Peas (chopped)

1/2 cup Baby Corn (chopped)

1/2 cup Bean Sprouts

1/4 cup Sesame Seeds (toasted)

2 tbs Canola Oil

1 dash Sesame Oil

*Use the cabbage you like best

Marinade for Chicken

1 tsp Aji-Mirin

2 tbs Teryaki Sauce

Dressing†
2 tbs Creamy Peanut Butter
1/4 cup Orange Juice (no pulp)
1/4 cup Aji-Mirin
1-1/2 tbs Dumpling Sauce
1/2 tbs Ginger (grated)
2 tsp Spicy Asian Chili Sauce
1 tbs Honey

†If you prefer heavy dressing, double this recipe.

Begin by marinating the chicken tenders for at least 2-3 hours. Then, combine the ingredients for the dressing, mix thoroughly and place in refrigerator. (1.) In a non-stick skillet, heat canola oil and sesame oil together. Add chicken and cook on both sides. When chicken is finished, turn off heat and sprinkle both sides with toasted sesame seeds. Allow to cool wrapped in foil. (2.) Prepare and chop all vegetables. (3.) Clean and shred cabbage and lettuce and mix together with veggies in a large salad bowl. Toss with dressing thoroughly. Add chicken over salad. Garnish with Cilantro if you like it.

Phuket-Phantastic!